Persimmon & Pomegranate Salad is a seasonal, fresh take on fruit salad. It is colorful, elegant and delicious and makes a healthy, festive addition to any holiday table.
The recipe is flexible and you can adjust the ingredients to suit your taste. A double recipe fills a large salad bowl.
Here are the basic proportions:
6-8 Fuyo persimmons
1/2 cup mint leaves (loosely packed, chopped)
Seed the pomegranate, removing any bad seeds and white membranes. You can put the seeds in water and the rest will float to the top.
Wash the persimmons and chop into ¾ inch cubes.
Loosely chop the mint, making slices so the mint is cut instead of bruised.
Combine the pomegranate seeds, persimmons, mint and lime juice in a bowl; fold together and use a few mint sprigs as garnish.
This salad is best the day it is made and makes a great side dish to meats and other hearty fare. Enjoy!